Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 18, Issue 1, Pages 3-30Publisher
WILEY
DOI: 10.1111/1541-4337.12402
Keywords
amino acids; food processing; functional food; health effect; in vivo activity
Categories
Funding
- EU FP7 project [316004]
- EU's Seventh Framework Programme for research, technological development, and demonstration [613688]
Ask authors/readers for more resources
Amino acid (AA) sequences of 807 bioactive peptides from foods of animal origin were examined in order to correlate peptide structure with activity (antihypertensive, antioxidative, immunomodulatory, antimicrobial, hypolipidemic, antithrombotic, and opioid) and stability in vivo. Food sources, such as milk, meat, eggs, and marine products, show different frequencies of bioactive peptides exhibiting specific effects. There is a correlation of peptide structure and effect, depending on type and position of AA. Opioid peptides contain a high percentage of aromatic AA residues, while antimicrobial peptides show an excess of positively charged AAs. AA residue position is significant, with those in the first and penultimate positions having the biggest effects on peptide activity. Peptides that have activity in vivo contain a high percentage (67%) of proline residues, but the positions of proline in the sequence depend on the length of the peptide. We also discuss the influence of processing on activity of these peptides, as well as methods for predicting release from the source protein and activity of peptides.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available